Blueberry muffins are definitely my absolute favorite type of muffin. But not those white flour white sugar ones with no flavor and barely any fruit. Nothing again white sugar and flour because there are times when they do taste better (Chiffon cake, Angel food cake). But muffins need to be more wholesome and sweet but not too sweet as you still want to taste the blueberries. And the crumble on top just makes it extra special.

I will include below ways to make the recipe gluten-free and dairy-free, or you can check out this recipe instead.

The whole-wheat flour can be replaced by a gluten-free mix such as Bob Red Mill’s.

Use a neutral (flavorless) vegetable oil to replace the melted butter.

To replace the buttermilk, add 1 tablespoon of apple cider vinegar or lemon juice to a liquid measuring cup, then add enough dairy-free milk of choice until you have a total of 240ml. Set aside for about 5 mins to curdle and you’ve got dairy-free buttermilk!

The crumble topping (the best part!) is already gluten-free so no adjustments are needed there, however, to replace the butter I would go with some softened coconut oil.

A few more tips for making muffins:

• If you have enough muffin pans, use more than you need, and don’t place any of the muffin batter next to any other, the space allows for more expansion and better rounding.
• A higher oven temperature for the first 10 mins helps get more rise but then you need to reduce it as otherwise they will burn before they have fully cooked in the middle.
• Always place a baking sheet under the muffin pan to help distribute the heat more evenly.
• If you want to bake the muffins fresh early morning but don’t want to wake up super early, make the crumble topping in advance and store it in the fridge. Measure and mix all the dry ingredients in a large bowl and set aside. The next day you just need to measure the wet ingredients, mix the batter, and bake. While they are in the oven you can clean up and get ready.

Let me know what you think and happy baking!